Rhubarb Buttermilk Ice Cream
Summary
| Yield | |
|---|---|
| Source | based on: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&... |
| Prep time | 5 minutes |
| Kind of Dish | desserts |
| Dietary Info | |
| Tags |
Description
This comes out rich but light, it works like a fool recipe to trap air in an almost mousse like quality.
Ingredients
| 2 | large sticks of rhubarb | |
| 1 | Cup | sugar |
| 2 | Cup | whipping cream |
| 2 | Cup | Buttermilk |
Instructions
Chop the Rhubarb and stew over a low heat with the sugar. Once soft, push through an sieve and discard the fibres. Cool the juices. Put the juices in the ice-cream maker, Add an equal quantity of cream then the buttermilk. Make sure you have a good few inches to spare in the bowl as this will expand. You may have to do two batches. This freezes pretty quickly. Once frozen, serve or put in a sealed container in the freezer.
Notes
This works like a fool so it should work really nicely with gooseberries as well.
